Scallops with Celery Root Puree and Radish Salad
(0 votes)
(0 votes)
Health Score:
87 / 100
Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation
ready in 50 min.
Ready in
Calories:
341
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 341 cal. | (16 %) | ||
| Protein | 25 g | (26 %) | ||
| Fat | 19 g | (16 %) | ||
| Carbohydrates | 17 g | (11 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 6.5 g | (22 %) |
more nutritional values
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 10.1 μg | (51 %) | ||
| Vitamin E | 8 mg | (67 %) | ||
| Vitamin K | 52.4 μg | (87 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.5 mg | (45 %) | ||
| Niacin | 9.4 mg | (78 %) | ||
| Vitamin B₆ | 0.5 mg | (36 %) | ||
| Folate | 153 μg | (51 %) | ||
| Pantothenic acid | 1.6 mg | (27 %) | ||
| Biotin | 3.4 μg | (8 %) | ||
| Vitamin B₁₂ | 4 μg | (133 %) | ||
| Vitamin C | 41 mg | (43 %) | ||
| Potassium | 1,600 mg | (40 %) | ||
| Calcium | 246 mg | (25 %) | ||
| Magnesium | 139 mg | (46 %) | ||
| Iron | 16.4 mg | (109 %) | ||
| Iodine | 251 μg | (126 %) | ||
| Zinc | 4.8 mg | (60 %) | ||
| Saturated fatty acids | 5.7 g | |||
| Uric acid | 715 mg | |||
| Cholesterol | 317 mg | |||
| Complete sugar | 4 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 1 Celery root
- salt
- 200 milliliters Vegetable broth
- 2 Tbsps butter
- Nutmeg
- 400 grams Daikon radish (Red and white)
- 4 Tbsps vegetable oil
- lemon juice
- 16 Scallop (ready to cook)
- freshly ground peppers
Preparation steps
1.
Peel and dice celery root. In a saucepan, combine celery root with broth and a little salt. Cook until softened, about 15 minutes. Mash lightly with a potato masher, adding a little broth if necessary. If puree is too thin, simmer until slightly thickened. Stir in butter and season with salt and nutmeg.
2.
Peel and thinly slice radishes. Sprinkle with salt and let stand until salt draws out wat
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